We never made it camping this summer, so last weekend we took the smores indoors with a can of chafing fuel.  They taste just as good, though I do miss the smell of a campfire!

Fudge is often thought of as a rare vacation treat, sampled and occasionally purchased at gift shops (“shoppes”?) or on the boardwalk. But it’s actually very easy to make – especially with this shortcut recipe.

I made this m&m fudge for my valentine (who also took the photo). Credit: Jeremy May

If you’re looking for a last-minute treat to make for your valentine this year, this is it. This recipe skips the messy and difficult techniques – all you have to do is melt, stir and pour. Still, every time I’ve made this fudge, it’s gotten rave reviews. Enjoy!

Easy Fudge

Ingredients

• 1 14-oz can sweetened condensed milk
• 12 to 18 oz of chocolate, either chips or bars*
• 1 tsp vanilla
• 1 cup mix ins, such as m&ms, nuts and/or dried fruit

* I love dark chocolate, so for the M&M fudge, I mostly used Baker’s Semi-Sweet chocolate and added a few ounces of a Ghirardelli 100% unsweetened baking bar.

Procedure

1. Spray a 9×9 pan (or 9×13, for thinner fudge) with non-stick spray, or line with wax paper.
2. If you’re using chocolate bars, chop them into small pieces.
3. Pour the can of condensed milk into a pot.
4. Stir in the chocolate and heat over medium heat, stirring often, until the chocolate is completely melted. (You can even do this in the microwave. Just take it out every minute to stir until completely melted.)
5. Turn off the heat. Stir in the vanilla and then the mix-ins.
6. Pour into the prepared pan and smooth the surface.
7. Allow to cool in the refrigerator until firm. Cut into squares. I usually find it easiest to remove the whole slab from the pan before cutting.

Variations and ideas: Stir in 1/2 cup peanut butter. Use peanut butter, butterscotch or white chocolate chips. Make two different batches of fudge and layer. Some recipes call for 2-4 tbsp of butter, which is melted with the condensed milk and chocolate.

We spend the first half of December anticipating the holidays, and all of a sudden we’re sucked into the frantic current of gift-buying and cookie baking.

Rum balls I made to give away for the holidays

One way to battle the last-minute rush is to make your edible holiday gifts ahead of time. I love to make rum balls, which actually improve in flavor and texture after aging a week or two in a tin. I’ve also found that fudge keeps for quite a while in the fridge. Many cookies, such as chocolate chip, freeze and defrost well – just make sure to cool before freezing.

What are your favorite make-ahead holiday treats?